Ukrainian potato pancake casserole

This is just a godsend for busy people. You can cook potato pancakes (dyruny) in larger quantities for breakfast, and then in the evening, or even better the next day evening, make a quick casserole. Very folklore and Ukrainian dish. (After making potato pancakes, let them cool down and then store in fridge in air tight container for several days).

Potato pancakes recipe You can find here.

If you do not have little pots, put everything into a heat-resistant dish and prolong the baking time by 5 minutes when the oven in on and another 10 when it is turned off.

Serves 4
12 medium-sized pancakes
600 g pork meat
2 medium onions
1 tbsp pork lard for frying
300 ml sour cream (preferably dense)
200 gr grated cheese
Salt and pepper to taste

1) Slice pancakes into small strips, cut meat into cubes of approx. 2 cm, slice onion into half rings.

2) In a deep skillet, heat the lard, put the meat along with onions and fry, stirring occasionally, over medium heat until the meat is cooked through,. Meanwhile, preheat the oven to 180 ˚ C.

3) When the meat is ready, add sour cream. Season with salt and pepper. Stir, bring to a boil and turn off.

4) Divide sliced pancakes among pots. Dollop meat with sour cream sauce on top. Sprinkle everything with cheese.
5) Place in the oven, bake for 10 minutes at 180 ˚ C. Turn off the oven, but do not remove the pots for another 15 min.
Serve with pickles or sauerkraut!

Idea: You can add chopped mushrooms to the meat and follow the recipe.

Pasta with white sea fish

 Honestly, this dish is prepared with the remnants of various products that were in the fridge. A piece of fish fillet from yesterday's dinner, the remnants of the tomatoes that remain after cooking a lentil soup ... A little bit of that, a pinch of this ... And the result overgrown expectations. So I decided to share the recipe with you.

200 gram farfalle pasta (bows)
250-300 gram fillet of white sea fish (pollack, redfish and so on)
300 gram canned skinned tomatoes
50 gram capers
2 cloves garlic
Zest of 1 / 2 lemon
1 tsp sugar
Salt and pepper to taste
Olive oil for frying

50 grams grated cheese for sprinkling (preferably Parmesan)

1) Cut fillet and tomatoes into bite size pieces.

 
2) Cook pasta following directions on the package.
3) Heat medium-sized pan (26-28 cm). Add olive oil, when hot, place the pieces of fish. Fry on all sides for 2 minutes.
4) Add tomatoes with the juices, sugar, and press the garlic in.

Stir and simmer all together  for 3-4 minutes. Add lemon zest and capers, simmer another minute. Turn off the heat and taste the sauce. Season with salt and pepper to Your taste.

 
5) Add the cooked pasta into the pan. Mix well and transfer onto warmed plates (You can make this under warm running water, than wiping them or in an oven), sprinkle with grated cheese and serve!

 
Bon Appétit!

Poppy seed cake - My husband's Birthday Cake

Delicate  and light cake with pleasant cherry-poppy taste. Easy to make and interesting as a treat. My husband said about taste "This cake is like poetry!". Such lyric cite filled me with joy:-)

For cake:

130 gram poppy seed
250 ml milk
220 gram butter
230 gram sugar
3 eggs
200 gram flour
1/2 tsp. salt
2 1/2 tsp. baking powder
3 tsp. vanilla extract (Or 10 grams of vanilla sugar)

For cream and feeling:

700 ml cream 33-45%

8 gram vanilla sugar

500 gram pitted sour cherries in alcohol (brandy, cognac or even vodka)

2 tbsp caster sugar

1)      Place poppy seed in milk, bring to a boil, and set it aside for 1 hour. Then smash it lightly in mortar and pestle. But You can skip this step, it just brings out more flavor.

2)      Separate eggs. 

3)      Preheat oven to 180˚C. Beat butter and sugar together until creamy. Beat in egg yolks and add vanilla extract or sugar.

Add poppy seed-milk mixture. In separate vessel mix sifted flour, salt, and baking powder, mix well; stir into dough.

4)      Beat whites of eggs until stiff, and fold them gently into the dough. 

5)      Grease a large cake pan (28-32 cm) with butter. Sprinkle flour over sides so they are covered with a thin film. 

Fill the pan, and bake approximately 1 hour. If a toothpick inserted in the middle comes out clean, the cake is ready.

6)      Take it out and let it cool down before unmolded. And then transfer to rake to cool down. You can even refrigerate it for a while once cool. Cold cake is easier to handle.

7)      In the mean time prepare the filling: Whip cream mixed with vanilla and regular sugar until it’s fluffy and stiff. 

Place it into the fridge for 15 min.

NOTE: Cream before whipping should be properly chilled!

8)      Assembling of the cake:

If the surface of the cake is uneven, slice off a bit of the top. Slice cake into 2 even layers using knife or cake cutting tool. 

Spread generously whipped cream (half of it) over the top of one layer (cut side). Distribute cherries evenly over it. Place the second layer on top.  Coat the whole cake with the rest of cream. Decorate with leftover cherries or as You like. 

Keep in fridge before serving!

I’ve taken 30 % fat cream. It’s harder to handle, it’s less stable. But it’s so light and melting in Your mouth. It’s up to You if to take cream with higher fat content. Just do not take less than 30 %. 

Sour Cherries in Alkohol

Easy to make, perfect filling for desserts and cocktail treat for adults!

600 gram fresh or frozen sour cherries

160 ml water

160 gram sugar

8 gram vanilla sugar

250 ml rum or Cognac (You can use even vodka)

1)      Wash and pit cherries. Place into clean jar.

2)      In a pot over medium bring water, castor and vanilla sugar to the boil. Stir until sugar is dissolved. Pour over the cherries. Set aside to cool down.

3)      When the syrup and liquid are quite cool, add alcohol. Keep in cool place for 2-3 weeks and You have tasty treat and delicious liquor. 

Roasted chicory

So many people do not like chicory because of it bitterness. But it so laden with vitamins A, K and C, that it’s a sin to ignore it. Bitterness can be masked and smoothed by the right sauce!

This dish makes a good starter. 

Serves 2:

2 chicory bulbs

4 bacon or smoked ham rushers

6 thyme branches

4 garlic cloves

6 tbsp balsamic vinegar

6 tbsp olive oil

1 tsp Brown sugar

2 tbsp grated Parmesan

1)     



Preheat oven to 180 ˚C.

2)      Wash and pat dry chicory bulbs. Halve them and coat with bacon rushers. Place in heatproof dish cut side up. 

3)      Place peeled garlic cloves, thyme leaves, sugar, olive oil, balsamic vinegar in a blender or small food processor. 

Blend everything together and pour the dressing over chicory. 

4)      Place in the oven and roast for 20-30 min. Chicory pricked with a fork should be slightly soft. Sprinkle with cheese and roast for 2-3 min more, until cheese has soften but not melted completely. 

 Have a nice meal!

Lamb Tikka Masala

This is so much flavorful, India inspired dish I want to share with You. Devoted to everyone who likes it hot!;-)
If You do not have lamb, make it with chicken. Chicken breast's meat is the best to use. 

Serves 4:

1 onion

Vegetable oil for frying

2 tsp of garam masala

1        ½ tsp turmeric

1 tsp sugar

½ tsp chilli powder

1 tsp cinnamon

1 red chilli pepper

40 gram fresh ginger

3 garlic cloves

70 gr tomato paste

450 ml canned skinned tomatoes

150 ml yogurt

Salt to taste

Fresh cilantro for decorating

For lamb:

800 grams lamb

50 grams of lamb fat cut into tiny pieces

Salt and pepper to taste

1)      Wash and pat dry lamb. Cut it into bite size pieces. Season with salt and pepper to taste. Set aside for 15 min.

2)      Place pieces of lard into cold frying pan and heat over medium heat, when fat is partially rendered add meat and  fry till done. Set aside and keep warm.

3)      Peel Your onion, ginger and garlic cloves. Slice onion, chop ginger, fresh chili pepper and tomatoes.

 

4)      Heat separate middle sized (28 cm) frying pan over medium heat. Add oil, when it’s hot add sliced onion. When it has soften add dry spices and sugar. Stir constantly. Let it heat through for 1 min. Watch out not to burn the spices. 

 5)      Add chopped ginger and press the garlic into the pan. Stir. Heat through. Add tomato paste. Stir  and fry everything for 1 min more.  Add tomatoes and salt. Simmer for 3 min.

6)      Place all the sauce mixture into food processor. Blend till smooth. Transfer back into the frying pan, add yogurt and lamb pieces.

Heat everything through and simmer for 2 min. 

Serve with steamed rice generously sprinkled with chopped cilantro.